6 January, 2016
Blueberry Streusel Muffins
Posted in : All, Bakery on by : Jeremy
2 1/4 cups all-purpose flour, divided
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. table salt
1 large egg
1 cup sugar, divided
3/4 cup reduced-fat sour cream
1 tsp. vanilla extract
1/4 cups fat free skim milk, divided
2 cups fresh blueberries, washed and picked over
2 Tbsp. salted butter, melted
Preheat oven to 375º. Place muffin liners in a 12-hole muffin tin. In a large bowl, combine 2 cups of flour, baking soda, baking powder and salt; set aside. Using an electric mixer, beat egg with 3/4 cup of sugar in a large bowl until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla extract. Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth. Fold in blueberries and fill each muffin liner about 3/4 full; set aside. To make streusel topping, in a small bowl, combine remaining 1/4 cup each of sugar and flour. Pour in melted butter and combine with fingertips. Divide crumb mixture over muffins; gently press into top of muffin batter with fingertips. Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 30 to 35 minutes. Cool in pans for about 10 to 15 minutes and then transfer muffins onto racks to cool completely. Yields 1 muffin per serving.